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Yield: 6 Servings
Ingredients:
2 small shallots
1/4 cup parsley
1 can white beans
Juice of one lemon
1/4 cup olive oil
Veggies for Dipping
Method:
Pulse all ingredients in food processor and blend until a smooth paste forms and transfer to a bowl. Serve with cut veggies such a carrots, red pepper strips, celery and mushrooms.
This recipe appeared in the "No Wheat, No Nuts? No Problem!" episode of Emeril Green.
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